Stir in variations of your choice, or just stick with the original. Chill until ready to use. Serve with cooked shrimp*, fish, crab cakes or on a sandwich.

*To cook my shrimp, I simply placed a pound of cleaned shrimp in a hot pain with 2 tablespoons of olive oil, 1 teaspoon of salt and a bit of fresh pepper and cooked them over medium heat for 8 minutes or so, until bright pink and opaque. Serve the shrimp hot or cold, depending in your preference (I chose cold and chilled them until ready to serve).

Tartar Sauce Variations: Tuscan, South of the Border and Thai

1
tablespoon finely chopped basil leaves

1
tablespoon finely chopped oregano

1
tablespoon olive oil

pinch
pinch red pepper flakes

2
green onions, chopped

1/4
teaspoon chipotle powder

1
tablespoon cilantro, roughly chopped

1
tablespoon green or red chili sauce

2
teaspoons lime juice

For the Tuscan variety, stir in the basil, oregano, olive oil and red pepper flakes.

For the South of the Border variety, stir in the green onions and chipotle powder.

For the Thai variety, stir in the cilantro, chili sauce and lime juice.